Panissa
Traditional dish with chickpea flour, olive oil for frying, lemon juice.
- prep 9 min
- cook 21 min
- total 30 min
- serves 4
- intermediate
Ingredients
- 500 g chickpea flour
- 2 litres water
- to taste olive oil
- to taste salt
- to taste lemon juice
Steps
- Stir the chickpea flour into the 2 litres of lightly salted water over a moderate flame.
- Stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.
- When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds.
- Alternatively, spread it out about ¼ inch (½ cm) high on your work surface.
- Or pour the mixture into saucers.
- Make sure to dust the surface with parsley beforehand if you are including it.
- Let the mixture cool and set.
- If you did not use molds, cut the cooled mixture into 1 x 3-inch (3 x 7 cm) rectangles or into wedges.
- Fry the pieces in hot oil.
Adapted from “Panissa”, Wikibooks Cookbook, CC BY-SA 4.0. This adaptation is shared under the same licence.